Birmingham, AL October 2023

Breaking Bread in the Magic City

Years ago, a new client and I decided to meet at a coffee shop and see if we could work well together. Résumés, shop talk and job experience aside, what I most remember about that day is how we both immediately ordered a huge breakfast — scarfing down the likes of sunny eggs, bacon and buttery toast in tandem, knowing at that moment that we had already connected.

Nothing bonds us more to another human being quite like savoring a good meal. And the fanciness, mind you, does not matter – whether it's a delicious taco or a hot dog from an on-the-go truck or a meal cooked at home with great wine and locally sourced ingredients, food has its own story, and it invites us to tell ours.

This is the annual food and drink issue of Birmingham Lifestyle, one that is consistently dear to my and Kali's hearts. Both of us not only appreciate all things culinary, we're grateful to our city for always offering the best. In this issue, you'll meet a handful of foodies and entrepreneurs who are changing the way we think about food; a family whose heritage is in fabulous wine; a couple whose spare room was turned into an immersive Tiki lounge; and so much more.

As we transition into fall and prepare for the time of year we see our farflung family and friends, here's hoping that you all take the time to enjoy a meal, a glass of wine and an authentic conversation.

As always, Kali and I appreciate all of you, our readers and our partners. Enjoy these cooler days ahead.

Yours,

DENISE K. JAMES, EDITOR @BIRMINGHAM.LIFESTYLE

October 2023

PUBLISHER

Kali McNutt | kali.mcnutt@citylifestyle.com

EDITOR

Denise K. James | denise.james@citylifestyle.com

CONTRIBUTING WRITERS

Denise K. James, Kali McNutt, Sarra Sedghi, Hayley DeShazo

CONTRIBUTING PHOTOGRAPHER

Mary Fehr

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Whitney Lockhart

LAYOUT DESIGNER Antanette Ray

Learn how to start your own publication at:

Proverbs 3:5-6

Served best at HOME.

Julie Sumerel of Piper Vine captures the dinner party magic created by Shaw Events.

Lynlee strongly believes in and supports residential growth in Birmingham. Since obtaining her license in 2014, Lynlee has completed over 337 transactions totaling over $165 million dollars of real estate sold in the area. "I have made a huge effort to be intimately engaged in the central city and surrounding "city suburbs" from Forest Park to Homewood, Mountain Brook and Vestavia, so that I can provide the greatest benefit to my clients, which I strongly believe is market knowledge". Her greatest motivation is her clients: She says, "Success to me is doing what I love every day and knowing that my contributions positively impact my clients, my company, and my city and that I have produced the highest quality work."

GET IN TOUCH

2226 1 st Ave. S, Unit 304 | Listing + Buyer’s Agent

DOWNTOWN $400,000

MOUNTAIN BROOK $1,107,000

MOUNTAIN BROOK $474,900

3837 Brook Hollow Lane | Buyer’s Agent 1884 Red Mountain Lane, #N | Listing Agent

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Where

neighbors can see and be seen.

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1-7: Supporters of Hand in Paw enjoyed the nonprofit’s signature annual event, Picasso Pets, held at The Harbert Center. The evening including a live auction and meeting Hand in Paw’s star therapy animals. Birmingham Lifestyle was proud to partner with Hand in Paw for this year’s event!

business monthly

A round-up of exciting news from local businesses.

Press Play for CASA at Sidewalk Film Center & Cinema

Press Play for CASA at Sidewalk Film Center & Cinema on Tuesday, October 24 from 5:30-7:30 p.m. Please join Court Appointed Special Advocates of Jefferson County for an evening of short films that will educate you on the foster care system and provide inspiration for child advocacy. This special event is free, but space is limited. Contact kburke@casaofjeffco.org to reserve your seat.

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New AR Homes Design Center in Homewood

AR Homes, a luxury custom home builder in Birmingham and the Lake Martin area, is bringing its design studio to Homewood. The company partnered with Erin Barrow and Swag Design to bring one-of-kind offerings exclusively to homeowners. The AR team is known for expertise in custom home designs and current trends. Their process and knowledge takes customers through each stage of a home, from design, color and materials to ongoing consultations and understanding of installations.

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Debra Riffe to judge 60th Annual Bluff Park Art Show

The Bluff Park Art Association’s 60th annual Bluff Park Art Show will be October 7 at the Bluff Park Community Park.  What began as a fundraiser to expand Bluff Park Elementary Library has grown into an acclaimed art show, drawing between 3,000 and 4,000 visitors annually.

This year’s show will be judged by Debra Riffe, a featured artist at Canary Gallery and a recent featured artist at the Montgomery Museum of Fine Arts’ Rushton Gallery.

Photography Mary Fehr

Twilight Supper to Benefit Jones Valley Teaching Farm

The Twilight Supper—hosted under the stars and in the fields of Birmingham’s downtown farm—is a magical and uplifting experience. Join amazing Southern chefs on the evening of October 13 for an unforgettable culinary masterpiece to support the mission of Jones Valley Teaching Farm. jvtf.org/events

HUM Concierge Offering Holiday Services

Luxury lifestyle management agency, HUM Concierge, is committed to providing exceptional corporate and personal assistance services which give busy and discerning executives, families and individuals the freedom to focus on who and what matters most to them. “HUM for the Holidays” services are designed to replace stress and overwhelm with peace and enjoyment, and include decor assistance, gift wrapping and corporate event management.

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COLOR: MARY FULTON-GREEN CUT & STYLE: MACY LANGFORD

PHOTO: MACY LANGFORD

TASTEMAKERS

BIRMINGHAM’S NEWEST FOODIE ENTREPRENEURS HAVE US HUNGRY FOR MORE

ARTICLE BY DENISE K. JAMES

IT’S A MARSHMALLOW WORLD DELICIOUSLY

Malissa Nelson laughs when I ask if she’s always had an affinity for marshmallows. “Actually, I’ve always shied away from excess sweetness and anything artificial, so marshmallows were a no!” she exclaims. “However, life has its plans.”

Once she became a parent, Nelson realized the value of marshmallows for engaging small hands and adding a sweet treat to a regular day — but store-bought marshmallows with their phony ingredients simply weren’t cutting it; she would have to create her own. With that, Deliciously was invented. “Ingredient quality and integrity are the foundation of everything I’m trying to do,” she says. “Nothing artificial, ever. We use only nonGMO, pesticide-free, organic when possible — I’m very supportive of regenerative agriculture practices. I’d love to get to 100% organic and certify our products.”

The flavors of Deliciously far exceed the standard marshmallow. Gourmet varieties such as matcha and rose pistachio are alongside favorites like banana pudding and cinnamon sugar. The marshmallows often include texture as well — bits of cookie, nuts or even fruit. “They’re a blank canvas for creativity,” Nelson says. “I get to talk to people, share stories, help them create s’more flavors they’ve never thought of and see delight in their eyes when they taste our marshmallows.”

To date, Deliciously’s treats are shipping to all 50 states. Nelson also offers s’mores roasting service for corporate and private events and peddles them at popups and food markets, enjoying conversations with locals and figuring out what they might crave next. She’s enamored with the Magic City’s love for creativity and how she’s had “nothing but positive feedback” from a place her family has called home for just a few years — a place she hopes will welcome Deliciously’s next ventures: the “functional marshmallow,” touting nutrients and protein, and perhaps a storefront.  “I’d love a “S’more-front” where we not only explore the world flavored marshmallows and s’mores have to offer but also create a community gathering place that helps us live out our mission: to bring you an infinite amount of deliciously sweet, joyful, memory-making moments.” deliciouslymarshmallows.com

MUST-HAVE MUSTARD TRUE’S GOURMET

Mary Clayton Jones named her gourmet hot mustard after its authentic origins: the kitchen of her mother, Trueheart, whose grandchildren call her True. The 89-year-old mustard aficionado “had been making and gifting her mustard for decades,” according to Jones, and then, during the pandemic, Jones began making the family recipe for her friends. Once people began requesting it, it became more of a business than a hobby. “And now, two years later, we have a product!” she beams.

In her own words, Jones “jumped into the deep end” right away to make True’s a success. A prop stylist for print media, she recruited recipe developers to use True’s in a number of concoctions with the intent to share recipes with website visitors. She even took a batch of her new hot mustard to the Atlanta Gift

Market which, she says, “was a great way to introduce herself and get True’s into stores.”

Not normally a mustard fan? Not a problem, says Jones. True’s is a seamless ingredient that makes even the most unlikely dishes flavorful in a surprising way. “My husband recently made a dipping sauce for shrimp with True’s Gourmet Hot Mustard, Sriracha, soy sauce and pickled ginger — and it was amazing,” she shares. “ I would have never thought to use it that way, but that may become one of my new go-tos!”

As of now, Jones is busily working on a counterpart to the original mustard: an ultra hot version, debuting soon. A self-described “condiment girl,” her refrigerator is always a smorgasbord of marinara, pesto and other accompaniments . . . but like all good business owners, she believes in her own product most of all.

“I incorporate True’s to elevate whatever I’m cooking or eating — I love it on a simple chicken salad sandwich with avocado or making a simple salad dressing with it,” she says. “The learning curve to owning this business is ongoing for me, but I love that this is my mother’s legacy.” truesgourmet.com

FROM THE GROUND UP LIV FULLER

Olivia Fuller believes in a hands-on approach when it’s clear something needs to change. Living in a community plagued by food scarcity, Fuller and her family grew their own food, and young Olivia followed in the footsteps of her Nana. “My Nana grew everything she ate on our family farm, and I learned to farm the way many farmers do: by weeding and picking rocks out of the vegetable garden,” Fuller says. “My early fascination with beekeeping and mushroom foraging led me to a degree in agriculture.”

While in school, she dreamed about making a difference through farming — then was introduced to ideas that left her feeling disappointed. “I was exposed to a food industry hostile toward farmers who didn’t fit the mold of big agriculture,” she admits. “I felt I had to choose between being myself and being what a ‘farmer’ should be.”

After officially choosing herself and moving to New York City to pursue modeling and acting instead, Fuller found herself working at a rooftop garden; her life’s calling was not willing to let her go. Today, she is a “farmer first” horticulturist, interested in connecting farmers with communities and creating nutrient-rich, sustainable foods.

As you read this, Fuller is launching her Liv Fuller brand, and the first product is Sparkle Mushroom Honey. With only four ingredients hand-selected for brain health and stress reduction, this raw honey is the complete antithesis of any “big honey” (begone, bear bottles!) on supermarket shelves. Squeeze Sparkle Honey into coffee or any beverage — and best of all feel good about the Liv Fuller story and purpose.

“We source all our ingredients from small U.S. farms and producers,” Fuller says. “This allows us better control over the quality and origin of our ingredients. We want to use our products to highlight the people behind the food and provide the consumer full transparency about what they are putting into their bodies. We’re making our own rules and reinventing everyday ingredients into sexy, responsibly-sourced, good-for-the-planet foods — and I’m being unapologetically myself.”

Olivia Fuller

Photo by Clay Morrison, styling by Kathleen Varner

FOOD OF THE GODS AMBROSIA & NEKTAR

Theo Theodorakoglou was always captivated by the flavors and aromas inside his family’s Greek kitchen — flavors which are part of his heritage and a connection to a simple, wholesome time. After moving to the United States a decade ago for an engineering opportunity, Theo has continued annual voyages to Greece, still savoring his love for her native foods: verdant produce, flavorful dishes and a less processed way of eating. “I knew I had to bring these things back home [to the United States],” he says.

His mission became clear: to introduce Grecian ingredients through Ambrosia & Nektar, an online boutique for premium, organic delicacies sourced from his homeland. Not only are the products healthy and packed with nutrients, they’re sourced from artisan producers who are located in “unspoiled, pristine areas,” Theo explains. He adds that Greece’s biodiversity – over 1,300 endemic plants and numerous flowers, herbs and trees — create ingredients far superior to others.

Ambrosia & Nektar’s bestsellers include the label’s Premium Extra-Virgin Olive Oil, Premium Wild Forest Honey, which the company has dubbed a “mythical superfood,” and Premium Organic Pomegranate Juice. Of the superfood honey, Theo says, “it has antimicrobial and anti-inflammatory properties and is an excellent source of carbohydrates, antioxidants, B-complex vitamins, trace elements and minerals for keeping the body in balance.” Meanwhile,  the pomegranate juice is naturally sweet — not at all tart like some other products found stateside — perfect alone or with a splash of club soda, and the Extra-Virgin Olive Oil is single-sourced from ancient olive trees in Crete.

Ambrosia & Nektar’s products are available through the main website, as well as through Instagram and Facebook. In addition to online advertising, email marketing and a blog, Theo hopes to partner with local businesses on carrying select products and participate in culinary events. In the future, Ambrosia & Nektar will add additional items — including those from other countries — but the vision for the company will remain as pure as its offerings. “It will always be a small, well-curated selection of premium, organic delicacies,” Theo concludes.

ambrosia-nektar.com

© 2018 Pella Corporation

© 2018 Pella Corporation

ARTICLE BY KALI MCNUTT PHOTOGRAPHY BY JULIE SUMEREL, PIPER VINE

Party PANACHE

Around this time last year, Westcott Shaw started scheming to throw a surprise 60th birthday party for husband Dirk Dominick. A lover of the classic dinner party, she homed in on an intimate, thoughtful gathering of loved ones near and far which would take place at the family’s farm.

After 15 years in commercial property management, Westcott found herself looking for a creative outlet that would utilize her organizational expertise and ability to keep calm while juggling emotions, expectations and multiple balls in the air.

Months of planning all the little details of Dirk’s party found Westcott happier than ever—planning the dinner menu with the chefs of (small batch), considering florals with Occasions with Symone Shaw, deciding to use mismatched family napkins, and crafting invitations with Key Circle Press. From the welcome watermelon margaritas to the parting gift of Honeycreeper chocolates, the party was a labor of love.

The lightbulb moment came when Westcott’s mother, Margot Shaw, seeing the joy of the planning process light up her daughter, exclaimed “you need to do this for a living! You’re animated, it’s creative—you should really do this!”

Westcott’s recently launched Shaw Events aims to fill a missing segment of the local event industry—crafting and managing smaller-scale events, from dinner parties to garden club luncheons to corporate cocktail gatherings. “l’m not trying to be a huge event person, but I know that everyone could use an extra hand when planning a child’s birthday, whether it is full event planning or a just a pair of helping hands the day of the event,” she says.

Always up for a challenge—like moving an outdoor dinner party to a new location as July rains threaten to dampen spirits—and seeing no task as too small or insignificant, Westcott is building her business based on relationships and thoughtfully listening to clients’ wishes in order to craft meaningful, stress-free experiences.

Find Shaw Events on Instagram @shaw_westcott_events and on Facebook at Shaw Westcott Events. Reach Westcott by email at shaw.events.al@gmail.com.

A summer soirée launches Westcott Shaw’s boutique events business

Children bear the consequence of two things:

What we do.

What we fail to do.

Partner with Holy Family Cristo Rey's Corporate Work Study Program

Join with Holy Family Cristo Rey Catholic High School and our Corporate Work Study Program in being a force for change in Birmingham. When you hire students from the area's most extensive corporate workforce development program for high schoolers, your company strengthens students' pathways to and through college and invests in Birmingham's future leaders and change makers.

To learn more about Holy Family Cristo Rey Catholic High School and the innovative Corporate Work Study Program, visit hfcristorey.org/cwsp

For more information, call (205) 787-9937 or email bciger@hfcristorey.org

TRANSPORTIVE EXPERIENCE

Strangers passing by Christie White and Bill Langley’s Irondale home wouldn’t suspect what’s waiting inside — unless, that is, they noticed the Moai figure next to the front door. Built in 1953, the minimalist, modern abode is home to Birmingham’s only immersive Tiki bar.

The Tiki bar inside the home of Christie White and Bill Langley takes visitors to paradise

ARTICLE BY SARRA SEDGHI PHOTOGRAPHY BY MARY FEHR

White, whose insider name is Tiki Kiliki, first encountered Tiki culture as a child in Anniston, Alabama. “When I was a little girl, my mother could not afford daycare, so I went to an antique store,” she says. White and her sister spent afternoons at Dishman’s Antiques while her mother finished work. Mrs. Dishman’s collection of Hawaiian records enthralled White and became her escape. “I literally ran to the school bus because I knew it was taking me to paradise.”

Bill Langley and Christie White

Some years later, White found a Tiki mug in a thrift store and bought it with her allowance. She kept it a secret from her mother, who called it the ugliest thing she’d ever seen. It was the first piece in White’s collection, and is still on display, green and grimacing. “At the time, I didn’t put two and two together as to why I wanted it,” she says.

Over time, White’s collection became a lifestyle. The Tapa Room’s origin lies in the sheer volume of White’s collection — instead of storing or selling it, the couple spent nine months transforming their spare bedroom on their own.

The vast majority of the decor — the archival menus and photos hung on walls, the Tiki mugs and statuettes on shelves, the Tongan tapa cloth softening the ceiling — came from White’s cache. The bar and light fixtures came later.

To reach The Tapa Room, you must travel to the home’s core. Hints are scattered throughout the house like a transitional journey. The aroma of pork greets you at the entrance, and your eyes place its source: a teak platter offering teriyaki pineapple wrapped in prosciutto and salted macadamia nuts.

Langley squeezes limes for mai tais in the kitchen, addressing assumptions about the home bar owners: “We all go out and imbibe and have these wonderful drinks, but there’s a desire to make them at home,” he says. The couple sources their ingredients locally. The syrups are samples from Josh and Shelton Carnley’s Bayshark Beverage Company, and most of the libations come from LeNell’s — the exception is spirits acquired while traveling.

The Tapa Room is White’s third incarnation of a home Tiki bar and the most transportive experience. A soundtrack of Les Baxter, Martin Denny, Yma Sumac and Tikiyaki Orchestra instantly puts you at ease. The room is completely barricaded from the sun and the outside world. Time stops, and your eyes adjust to the crepuscular light. It’s like a realized vision of White’s childhood yearning.

“I would daydream listening to those records and hope that one day I would have friends all over the world,” White says. “Thanks to Tiki, I do.”

Follow @taparoombham on Instagram for bar inquiries and more information.

Seasonal Stars

AS A LOCAL, DIGITAL FARMERS MARKET, TILL KEEPS THINGS FRESH

ARTICLE BY HAYLEY DESHAZO

Shockingly, October around Birmingham means more than just pumpkin spice season and SEC football. Alabama’s best-kept autumn secret is the delicious and vibrant locally grown produce.

That’s right —eating local, farm-fresh food doesn’t only happen in summer. Farmers' fields across the state transform into a bright hue of green with chicories (delicious bitter greens like radicchio, frisée and escarole), wild Japanese persimmons, tall fennel fronds and funky Brussels sprout trees that will transport you to Jack and the Beanstalk.

In 2018, Will and I launched a small business only eight months after lovingly committing to each other with an "I do.”  I'm not sure either of us knew what we were doing (actually, I am confident neither of us knew what we were doing), but we shared one similar mission: to connect more home cooks to locally grown, organic ingredients from artisan farms within the boundaries of our beloved Alabama. That led us to launch Birmingham's first and only fully digital farmers market with delivery: Till.

Cooking and eating seasonally, especially outside of the summer months, can be difficult. Seriously, who else wants blueberries right now?! It requires creativity, discipline and endless pages of proven recipes in your arsenal — at least, it used to.

But after five years of seasonal eating, we’ve mastered the simplest way to tackle it. We call it the “3 by 3 method.” This term transforms one “seasonal star ingredient” three ways in three dishes. This keeps things fresh, even if we’re reaching for kale for the fifth time this week!

October’s seasonal star ingredient is autumn squash. Ever had it? You’ll find delicata or butternut squash scattered on menus of Birmingham’s top restaurants this month thanks to its natural sweetness and velvety texture. It’s an absolute treat and grown right here in Alabama!

SPINNING AUTUMN SQUASH INTO A 3 BY 3 IS AS SIMPLE AND DELICIOUS AS:

• Autumn Squash Risotto: Roasted and mashed butternut squash folded into creamy risotto, topped with fried sage and pecorino.

• Delicata Carbonara: Roasted delicata squash surrounded by creamy pasta with farm egg yolk, brown butter sage and salty bacon.

• Simple Brown Butter Roasted Autumn Squash: Topped with sweet pomegranate arils and toasted pumpkin seeds over a honey goat cheese spread.

Who said squash was for summer only? Show them the door, please.

Over these five years, we've come to realize something special that has become an anchor in our own home: We believe your dining room table is the single most valuable piece of furniture you own.  No matter your belief system or life history, through times of tears or jubilation, food at the table is the common binder that connects us all; eating is truly a common denominator that we can share together. And our farmers have long been the origin point of those lifelong memories around our tables.

You’re invited to join us in celebrating October’s locally grown ingredients. For the full recipes of each of the dishes above (and nine more!), head over to usetill.com/signup.

“Will and I shared one similar mission: to connect more home cooks to locally grown, organic ingredients from artisan farms within the boundaries of our beloved Alabama.”

ARTICLE BY DENISE K. JAMES

JON O’NEAL’S QUEST FOR THE MAGIC CITY’S BEST

Let’s Be Frank and

TACO

‘Bout It

El Mazateño

Jon O’Neal isn’t a professional when it comes to cuisine — he’s just someone who appreciates great food. The north Alabama native has lived in the Magic City for about 12 years, and throughout that time, he’s developed an unusual calling: helping locals discover the best tacos and hot dogs in town, whether shop, truck or pop-up.

Though he is now an authority on both, it was the hot dog hunt that actually came first. O’Neal’s interest was piqued when he learned about Gus Koutroulakis of Pete’s Famous Hot Dogs, who died six months after O’Neal moved to the Magic City. Though he’d missed his chance to try Gus’ famous “Birminghamstyle” dog, O’Neal was intrigued by the story and history — and decided he would find other places where he could get a great frankfurter. “I set out to visit every hot dog spot in the metro,” he says.

Then, in 2019, during a trip to Los Angeles, O’Neal found himself growing fonder of tacos — and realizing even more styles existed than he’d known. Growing up in north Alabama — and visiting Mexico a few times in youth — he’d always appreciated Latin food. “Where I grew up, there’s a large population of not just Mexicans but other Central Americans,” he says. “One of my friends’ moms cooked for us; they were from Guadalajara.”

O’Neal came home from the Golden State newly inspired and immediately began searching for the kinds of tacos he’d encountered out West. His list grew, and, with that, @birminghamtacos was born. But the

hashtag, he says, is far older. “If you use the tag #bhamtacos, you can go back to how long I did this before I started an account — there might be tacos from a decade ago!”

As for the hot dogs, that account — @bhamhotdogs and hashtag #bhamhotdogs — got started when his close friend, Jason Tech, moved to Birmingham, and O’Neal recognized he’d be the ideal person to collaborate with.

“On a whim, I decided to create the account and asked Jason to help with it,” he explains. “The goal is to document everywhere that still serves a Birmingham dog — there are some variations, but typically, mustard, onion, kraut, beef and the sauce. But we are definitely going to cover other hot dog options in town as well.”

O’Neal points out that running these accounts is not his job; he doesn’t make money off them. Rather, they are labors of love to honor good food and community. “I haven’t made a dime off this,” he says. “In my eyes, it’s just posting a truck and letting people know they are there — putting it on the map and sending people their way. It’s fun, and I enjoy it.”

He adds that in his own household, a love of food is being passed to the next generation. “I’m married with a 9-year-old son, and I’ve taken them to various trucks,” he says, “and we live near Taco Morro Loco, which we all like. We also make tacos at home — the Americanized ones with ground beef and cheese, and we like to make street taco styles as well.”

CONTINUED >

1. THE TAQUERIA TAFOYA

The gorditas de guisado de puerco are one of my favorite dishes in town, bar none. They had a fire a couple of years ago which closed their restaurant, and they were able to finally relocate this year. Multi-generational family restaurant, I love this place.

2. TACO MORRO LOCO

Great location, and everything on the menu is good. I've really been liking their "Crunchwrap" lately. There is also a Morro Loco truck nearby. Enchiladas with green sauce is the sleeper gem on the menu, after the crunchwrap.

7. TAQUERIA CHARROS

The only place I know of that has tacos de canasta (basket tacos) on the menu. If you google that phrase, it will give you a better explanation than I would. I've always thought they had an impressive menu for a truck.

8. CENADURIA MORELIA

They move around but Ghost Train is a regular spot for them. I think I would have to give them "best tortillas." They are making them right in front of you. Great sauces.

9. TACO MARIACHI

Their al pastor has been my favorite in town lately.

10. TACOS DON TACHO #2

Good for kids; they also have a dessert and snack bar. They are starting to develop a real following. Big menu, and a condiment bar (which is a huge plus to me).

14. LONCHERA LOS VARGAS

One of the only spots in town that does a salsa de cacahuate (peanuts). They also have 3 other sauces.

15. TACOS EL GUERO

The oldest taco truck down 280, to my knowledge.

16. LOS PRIMOS TAQUERIA TACO TRUCK

The first taco truck I ever ate at in Birmingham. In fact, my very first post on Instagram ever was a picture of tacos from here. The al pastor is my favorite here.

Favorites

PLEASE NOTE, THE MAP ON THE RIGHT IS FOR FUN AND INSPIRATION. FOR JON O’NEAL’S LIVE GOOGLE MAP (AND CORRESPONDING DESCRIPTIONS) PLEASE VISIT THE INSTAGRAM PROFILE, @BIRMINGHAMTACOS.

3. GORDOS

In addition to the restaurant, there is a market attached. Fresh tortillas, one of the few places in town that cooks their al pastor on a trompo (vertical spit). The carnitas is the real deal, too. Condiment bar.

4. LOS VALEDORES

Some of my favorite sauces in town. One of the few places locally where I've seen tlacoyos, which are a pre-Hispanic dish made with masa and various fillings.

5. DOS HERMANOS LLC

"The truck" in Birmingham. Pretty much any time someone mentions a taco truck in town, it's Dos Hermanos.

6. LA JUANITA

Another hidden gem. Fresh tortillas, and every taco on the menu is good. They also have vegetarian options and a condiment bar.

11. TACOS GAMA

Absolute hidden gem. Super-friendly guy. Sets up at this laundromat on the weekends. Fresh tortillas.

12. TAQUERIA LOS PRIMOS

Possibly the most extensive menu for tacos in the city. Many, many options.

13. TIENDA CARNICERIA Y AQUERIA FIESTA

Another restaurant with a market attached. My favorite carnitas in town so far. Fresh tortillas.

17. TAQUERIA JUAREZ

Another spot where the food itself is delicious, but the sauces are next-level. Everyone tells me to get a burrito from here, but I haven't done it yet.

18. TACOS MAMI NOR

The only truck in town that specializes in guisados (another thing that google will give you a better description of than I will). Essentially, it's like home cooking. Fresh tortillas, dishes you won't find elsewhere in town. And the pink truck is iconic.

Illustrations by Kyle Rogers

THE FLAVOR OF FALL

ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES

Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cure-all, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with this simple recipe.

APPLE GALETTE WITH CARAMEL DRIZZLE

Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.

INGREDIENTS:

Crust:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

Filling:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

• Optional: 1/4 chopped walnuts or pecans

INSTRUCTIONS:

Crust:

(Note: If running short on time, store bought crust works great, too.)

Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.

Filling: Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.

Assemble and Bake: Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice-cream.

Their Family Tree is a Vine

Founded in 1973 by Fred and Juelle Fisher – and now led by three siblings of the second generation – Fisher Vineyards is the oldest winery dedicated since inception to estate-grown wines from both Napa and Sonoma.

Blessed by significant contributions over more than five decades from several of California’s great wine talents including Paul Hobbs, Mia Klein, David Abreu, Aaron Pott and Adam Goodrich, Fisher Vineyards currently offers nine estate-grown, small-production bottlings each year. With more than 500 reviews from top publications ranging 92 – 99 points Robert Parker, it is safe to say Fisher Vineyards belongs in a class of its own.

Born and raised where you live and work has special meaning for a second-generation vintner. The experience

of growing up quite literally alongside vines first planted at Fisher Vineyards in 1973 helps to explain Rob Fisher's deeply rooted passion for the family business.

After graduating from Duke University with a bachelor of science in economics, Rob worked in San Francisco and New York as a corporate financial advisor focused on mergers, acquisitions and financial restructurings. Yet, the inspiration to evolve the family business for a new generation proved more powerful, leading Rob to return home in 2004.

After several years working in various capacities throughout the winery and in the vineyards, today, Rob leads the family business, working alongside his two sisters, Whitney and Cameron, and, of course, his parents, Fred and Juelle, both visionary and energetic founding pioneers.

ROB FISHER OF FISHER VINEYARDS IS THIS YEAR’S TUMTUM TREE FOUNDATION HONORARY CHAIR

Birmingham Lifestyle is proud to support the TumTum Tree Foundation, American’s longest-running wine auction supporting children’s charities. This year’s events take place in Birmingham November 2-4. Visit tumtumtreefoundation.org for further details and tickets.

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